Grilled Marinated Salmon with California Fruit Salsa
4 salmon filets (4 oz each)
1/3 cup + 1 Tbsp Cains® Light Blush Wine Vinaigrette Dressing
2/3 cup diced pineapple, drained of juice if canned
1/3 cup diced cucumber
1/3 cup diced sweet red pepper
1 Tbsp fresh chopped mint or 1/2 tsp dried
1/2 tsp hot sauce
Salt to taste
Place salmon filets in a dish and cover with 1/3 cup of blush wine dressing. Cover dish with plastic wrap and let marinate in refrigerator for at least 20 minutes. Preheat grill or broiler. Place salmon on grill or a broiler rack that has been coated with nonstick spray. Cook for 12 - 15 minutes, or until just cooked through. Combine pineapple, cucumber, sweet red pepper, fresh mint, hot sauce and remaining 1 Tbsp of blush wine dressing in a small bowl. Stir to blend. Season with salt to taste.
To serve, place each salmon filet on a plate and garnish with 1/3 cup of salsa. (makes 1-1/3 cups salsa)
Servings: 4
Prep Time: 1 hour